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barley and vegeatble soup
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barley and vegeatble soup
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Ingredients
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Instructions
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| 150 g pearl barley 5.5 L vegetable stock 2 tablespoons olive oil 240 g chopped onion 130 g chopped carrots 60 g chopped celery 70 g thinly sliced mushrooms Salt to taste 1/2 bunch parsley |
In a saucepan, combine the barley and 750 ml of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften. Add the remaining vegetable stock and simmer 30 minutes, covered. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley. |
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